The Popcorn For Beer Lovers.
Here’s another truly unusual popcorn topping that we came across over at IOL (a South African website). It’s a glaze and it does take a little more effort than some of the other recipes but my guess is that it will be well worth the effort. As a note the recipe originally used Castle Milk Stout and if you are able to find it use it, otherwise use your favorite Stout. We also converted all the qualities into U.S. measurements.
- ½ Cup Of Unpopped Popcorn (Produces 16 cups of popcorn).
- 2 Tablespoons Of Butter.
- 7 Ounces Of Stout Beer.
- 8 Ounces Of Brown Sugar.
- 3 ½ Ounces Of Heavy cream.
- ½ Teaspoon Of Salt (or to taste).
- Pop your popcorn. Goes without saying right?
- Put the popcorn on a baking tray and place it in a pre-warmed oven (300°F) to keep it warm. The warmed popcorn will keep the glaze from absorbing and thereby shrinking the popcorn.
Stout Caramel Glaze:
- Add butter and the stout beer to a saucepan and heat over a medium heat until a low boil is achieved.
- When the liquid volume has been reduced by about a quarter add the sugar and continue to boil for another 10 minutes.
- As boiling continues do not stir the mixture but simply swirl it in the saucepan to allow the glaze to thicken slowly.
- Remove the pan from the heat and slowly add the heavy whipping cream starting with a rubber or silicone spatula. Add the salt as well and mix until well combined.
- Quickly remove the popcorn from the oven and start pouring the glaze over the popcorn using a spatula to mix until evenly coated.
- Put the popcorn back in the oven and bake for an additional 30 minutes. You will want to toss the mixture once or twice during the baking process to make sure it bakes evenly.
- Remove from the oven and allow to cool.
To see this recipe and other interesting items simply click the link below.
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